Fun to make, fun to bake and a LOT of fun to eat!
Klik hier voor de Nederlandse versie
Everybody in Holland knows these cakes. We actually call it a ‘koek’ because to us it is more or less the big brother of a ‘koekje’ (a cookie or biscuit). For those of you who have never heard of rondo’s or kano’s: There is no difference between them, except for the shape. A rondo is round and a kano is… shaped like a canoe! The important thing is they are equally delicious. Think Dutch apple pie texture with crispy dough edges, together with a soft rich almond filling. The same as with traditional Dutch apple pie, this dough is also made with a raising agent. The filling, traditionally and correctly, is made with almonds and sugar, egg and lemon zest. This mixture is blended into a thick creamy paste that forms the layer between the two dough rounds (or ovals).
To give you options, we offer you a choice of two fillings, the traditional almond paste (almost totally made in advance) or the also very tasty frangipane (made on the same day). The frangipane, made with additional butter, gives a slightly different texture. The almond paste stays more of a separate layer, the frangipane is less distinct, it more gradually merges with the pastry.
With the amount of dough in this recipe, you can make 10 rondo’s or kano’s, or a mix of both of course. But you will only be able to squeeze out 10 if you work very precise and don’t eat any of the dough while rolling. If this does not sound like you, you will probably end up with 8!
We have to add that these home made rondo’s and kano’s are nothing like the ones you can buy in the store. Freshly baked there is no comparison. Pure baking satisfaction. We never cared for the store bought version but we love the home baked ones!
In the recipe we will only talk of rondo’s from now on, but you can read either rondo’s or kano’s or a combination of both, whichever makes you a happy baker!
Ingredients for the Rondo’s
makes 8 – 10
200 g pastry flour / French type 45 flour
5 g baking powder
Pinch of salt
150 g cold butter in cubes
100 g soft white or light brown sugar (muscovado)
150 g to 200 g almond paste or frangipane (see recipes below)
10 almonds
egg wash for brushing tops (beaten with some water or cream)
Making the dough
Combine flour, baking powder and salt and sift. Add the butter cubes and rub together with the flour. Add the sugar and quickly combine to form a smooth dough (be careful not to overwork the dough because you will not get that crumbly texture!). Divide the dough into two equal parts, wrap both parts in clingfilm, press into flat shapes for easy rolling later on, and leave to rest / ripen in the fridge for 1 hour .
The Filling
You can either make a traditional filling with almond paste or alternatively you can fill the rondo’s or kano’s with frangipane. We will give you the recipe for both fillings and you can choose which one you prefer.
Ingredients for the Almond Paste
75 g blanched (white) unsalted almonds
75 g fine sugar
zest of 1/2 unwaxed lemon
little bit of water
1 small egg, beaten (added on the day, just before baking)
Making the Almond Paste
The following step is done in advance. Take at least one day to give the paste a chance to ripen and blend. Put the almonds and sugar in a grinding device or a mill (for instance an old coffee grinder) and grind the almonds to a very fine powder consistency. You can also buy ready made almond powder in some shops if you do not want to go to the ‘trouble’ of grinding. Put the fine almonds and sugar in a bowl, now add the lemon zest and some water until you have a smooth but very firm paste, not too wet and not too dry. This paste can be stored in the fridge until needed. So you can do this step one day in advance, but also one or two weeks. As long as you do not yet add the egg.
Before using it in your rondo’s, work the beaten egg through the paste so it becomes smoother and easier to work with. Add the egg in stages, until you reach the consistency you want. It has to be very smooth and have the consistency that is easily piped from a piping bag onto the dough rounds but can still hold its shape.
Spoon the almond paste in a piping bag and put it in the fridge until needed.
Ingredients for the Frangipane Paste
50 g butter
50 g sugar
1 egg
70 g finely ground almonds / almond flour
zest of 1/2 a lemon
Making the Frangipane
Make the frangipane by slowly melting the butter over low heat and then letting it cool. Beat the sugar, the egg and the grated zest of lemon with a whisk until creamy. Then slowly add the melted butter while continuing to beat. Add the almond flour and mix well. Put in a piping bag and refrigerate until needed.
Making the Rondo’s
Preheat your oven at 175ºC / 350ºF.
Prepare a baking tray by covering it with a sheet of baking paper. Place rondo baking rings on the paper, making sure to keep a small distance between the rings.
Take out the first batch of dough to make the bottom halves of the rondo’s. Roll out the dough to a thickness of 4 mm / 0.15 inches. Now cut out 10 rounds. For the rondo’s you can use a cutter that has a 7 cm / 2.8 inches diameter. For the kano’s you can make an imprint on the dough with the kano ring and cut it out with a sharp knife. Especially when you want to cut out 10 dough circles, you need to re-roll the pieces and cut a few times.
Place the cut out dough in the baking rings. Take out the second batch of dough and cut out the 10 shapes that go on top.
Take the piping bag with almond paste or frangipane from the fridge. Pipe a ball of your paste on top of the bottom dough rounds inside the rings. With the kano’s you pipe a nice fat line. Then, on top of that, carefully place the top dough rounds in the rings. Softly press the edges of the top and bottom dough together.
Now brush each rondo with a first coating of egg wash. Place an almond in the middle of each rondo and lightly press it. Give it a second brush with the egg wash.
Put your tray in the preheated oven and bake the rondo’s for 20 minutes until golden brown. Take out of the oven and immediately remove the baking rings, using a kitchen towel to protect your fingers from the heat. Careful please! Leave to cool on the tray for 5 minutes and then transfer them to a cooling rack.
If you do not have baking rings, alternatively you can use something like a non-stick muffin tray.
Joanna Baron says
Finally after getting Kano rings from you years ago I am making these today! Hope you are well xx joanna
Weekend Bakers says
Great Joanna, let us know how it goes!
Robyn says
Just made these & couldn’t wait to try them! Since I didn’t have rings or moulds, I used lined muffin tins and mini pie tins to bake them. They worked well. I did have a bit of difficulty neatly transferring the cut rounds to the tins, so next time I will roll the dough into a log of the right diameter, then cut 4mm thick discs (like I do when making some cookies). I think it will make the process quicker for me.
Weekend Bakers says
Thank you Robyn, wonderful to read your comment and the way you were able to make these without the rings. This and the making of the log will very helpful to other bakers too.
Enjoy your baking and sharing and wishing you all the best from Holland,
Ed & Marieke
Chris says
Hi there
Do you know where I can buy the traditional Kanos baking rings?
Much appreciated
Chris (New Zealand)
Weekend Bakers says
Hello Chris,
We did sell them in our shop some time ago, but due to some issues we stopped unfortunately. We do not know of any sellers outside of Holland but you can basically use any baking ring or oval shape that can be used in an oven. Somebody even suggested using small sardine cans.
Hope we helped you just a little bit and sorry we are not able to help you with the authentic kano rings at this moment.
Greetings from Holland,
Marieke
Hugo van Nijnatten says
Niet te eten……als ze nog heet zijn. De volgende dag waren ze natuurlijk fantastisch lekker.
Rondo’s, ik zou er bijna heimwee van krijgen maar dankzij dit
prima recept geen problemen meer.
Dank.
Weekend Bakers says
Haha Hugo, ja de bite is perfect als ze zijn afgekoeld. Wat fijn dat we een klein beetje bij hebben kunnen dragen aan het wegnemen van heimwee met dit recept.
Geniet van het bakken en smullen in het nieuwe jaar!
Ed& Marieke
Aqlim Barlas says
I love this reciepe and forsuregoing to majesty . Where can I buy
Aready baked ones .
Weekend Bakers says
Do you live in Holland? Then almost every baker has them. For other countries we do not unless you can find a baker with Dutch roots.
Vanessa De La Grange says
Thank you so much!! I’ve been lokking for this recipe for soooooo long!!!
You have no idea how much we love theses cakes at home… Here in France! Usually I bought them in grocerystore but always wanted to bake them…I will prepare them tonight!
Greetings from Paris!
V.
Weekend Bakers says
Hello Vanessa,
Thank you for paying us a visit and wanting to try the recipe. We hope and expect it will be much better that the store bought version….with good almond paste and fresh from the oven…there’s nothing like it!
Enjoy and greetings from the low countries to your magical city!
Nicoliena says
Hello,
I was born and raised in Amsterdam, The Netherlands. Now I live in the USA
what you call Rondo’s, we in Amsterdam call Amsterdammertjes not Rondo’s.
But what ever the name, I love your recipe and my family is very happy that
I make them. And they are not Dutch.Thank you.
Met friendelijke groeten,
Nicoliena
Weekend Bakers says
Hello / Hallo Nicoliena,
Wonderful to read your comment. Yes, we have heard of Amsterdammertjes too, a lovely name for them, but you are right, they taste great no matter what the name.
So glad you found and liked our recipe and could share the result with your family.
Wishing you all the best and happy baking in the USA.
Groetjes uit Holland,
Marieke
Renette Bouwer says
Good day
I grew up with something similar to this in South Africa, baked to perfection by the Dutch bakery. Later I tasted something very similar as a large Almond tart in a restaurant as part of their desert menu. Can I use this recipe and bake a big tart?
Kind regards,
Weekend Bakers says
Hello Renette,
Great to read your comment and learn about such a positive connection between our countries. And yes, you can make a big(ger) tart with the ingredients of this recipe. We do not have the exact measurements and baking time for you, so maybe you need to experiment a bit to get it right, also for the thickness of dough and filling you prefer.
As a variation on this theme, we think you might like this recipe for speculaas pies too:
www.weekendbakery.com/posts…laas-pies/
Hope it will be great!
Greetings from the low countries,
Ed & Marieke
Siegfried says
Hi Renette
Doing it at the moment, will let you know at 2pm…
Weekend Bakers says
Hope it was a success!
Marie says
Thank you for sharing this recipe. As for the tins, I use the small empty tuna cans or the 4 oz glass canning jars. They are the perfect size.
Weekend Bakers says
Hello Marie,
Thank you so much for your comment and your suggestions for alternatives to the rondo rings. We are sure they will inspire many bakers to get creative with their tins and cans!
Happy Christmas and Happy Baking!
juan rodriguez says
Marieke,
I just noticed that you no longer sell the rondo and kano tins. Could you provide a website or company name/address of those that still sell them in Holland?
Thank you Juan
Weekend Bakers says
Hello Juan,
Yes, sorry, that is correct. We recently ask another seller the same question but they do not ship worldwide. We are looking into being able to offer them again. Hopefully will have some news about that beginning of next year.
juan rodriguez says
Marieke,
Thank you for your quick reply. Please note that I do have friends who live in Holland. But if you are possibly planning to sell again into next year I can wait. If not I can have them purchase there and mail to me. Please keep me in mind and forward a reply to my email address.
Thank you Juan
Weekend Bakers says
That would be excellent and a very cost saving way to get them. Yes, we will contact you as soon as we have more info beginning of next year.
Greetings,
Marieke
Juan Rodriguez says
Marieke,
I notice that you had replied to Ingrid on April 12, 2016 that you do sell the kano and rondo tins but that shipping would be expensive. Can you let me know how much it would cost to ship 6 of each to the USA? Great recipe and yummy!
Juan
Margaret Tlili says
Hi where can I buy a baking tin for fingers shape to make this recipe
Weekend Bakers says
We did sell them in our shop, but due to some issues we stopped a while ago unfortunately. We do not know of any sellers outside of Holland but you can basically use any baking ring or oval shape that can be used in an oven.
Hope we helped you just a little bit and sorry we are not able to help you with the authentic kano rings at this moment.
Greetings from Holland,
Marieke
Christine Duffy says
Delighted to have found this recipe and much Kudos for pics and giving recipe for all parts, really clear and I am def gonna make these, might experiment with flours and see if I can come up with a gluten free version. Thank you so much, I have loved these for years and here in Ireland they are the Kano version and called almond fingers, they are a guilty pleasure but now I can use the best of ingredients to make them myself.
Weekend Bakers says
Thank you Christine,
Hope it is going to be great, maybe use some almond flour too..
Lydia says
Can you tell me where to get the baking rings?
Weekend Bakers says
Sorry we could not help you with the rings Lydia, but we sure hope you will like the recipe!
Greetings from Holland,
Marieke
Lydia says
Thanks. I will have to get my scales out to convert the grams to ounces. But can’t wait to make them.
Weekend Bakers says
On this page you find a multi converter. Click on ‘weight’ and you can convert everything from grams to ounces. www.weekendbakery.com/cooki…nversions/
Monina says
Hi Lydia,
I too can’t find the Kano rings. However, I was able to purchase 2 mini Wilton Twinkie pans from amazon.
There are 12 cavities in each pan. They are the closest in shape.
Hope it helps.
Ed says
I really love these, Rondo and Kano; but, the Dutch Bakery off Pioneer, in Bellflower closed; now it looks like I’ll have to bake them myself. However, in reading this recipe, I know I can do it, and they’ll be great.
Weekend Bakers says
Thank you Ed, let us know how it goes…our guess is you will not regret it!
Greetings from Holland,
Marieke & Ed
Weekend Bakers
Caitlyn says
I was just wondering if you guys sell the Kano tins? And if you do, can you ship to Australia?
Weekend Bakers says
Hi Caitlyn,
Sorry, we do not sell them anymore. Hope you will find something similar. You can of course use baking rings for this recipe. I do not know if you can find the brand Fat Daddio’s in your country, but they have an oval pastry baking ring (7cm diameter), that would also be an option to make kano’s.
Good luck with it and happy baking!
Jeanne says
Hi Marieka, Do you have a recipe for botter koek? My mother made it all the time without a recipe.Since she’s died i tried making it myself it just isn’t the same. Thank you.
Jeanne
Weekend Bakers says
Hi Jeanne,
I know what you mean. Sorry we do not have a recipe on our site. But this is a good place to start I think: www.thedutchtable.com/searc…er%20Cake)
You just have to think about what taste was present in your mother’s version. You can add lemon zest which we really like, some also add vanilla (sugar) or almond extract. In Holland we use ‘witte basterdsuiker’ for sugar which is a white (soft) muscovado sugar, but normal sugar will do too.
Hope after some experimenting you will be able to recreate the taste of your memory!
Greetings from Holland,
Marieke
Jess says
Hi there,
Im in New Zealand & have made the Rondo’s in a muffin tin as I don’t have rings.
Couple of questions:
#1: Do I leave them in the muffin tin to cook or use the tin as a mold & place them on to a baking tray?
#2: Can these be frozen?
Thank you.
Weekend Bakers says
Hi Jess,
You definitely bake them in the tin, so they keep their shape. Also take a look at the mini version with jam we did recently, also in a (mini) muffin tin: www.weekendbakery.com/posts…ndo-bites/
Yes they can be frozen very well. Take them out 30 minutes before you want to serve them.
We do find it is best to eat baked goods out of the freezer within two to three weeks, because the quality will get a bit less over time.
Happy baking from Holland!
Shezneen says
Hi,
I’m longing to make them. Please tell me whether I can make with normal wheat flour? or Italian flour , marked as “00”..?
Shez
Weekend Bakers says
Hi Shezneen,
Both flours would be OK but if you can choose we would suggest starting with the 00.
Hope you like the recipe.
Ömer Seyfi Salur says
I made it yes yhey are super. The, bad part of tis kanos that it is very hard to stop. Thank you.
Weekend Bakers says
Hello mister Salur,
Thank you so much for making yet another one of our recipes and for liking it too. We have the same experience as you have read!
Enjoy the baking and eating!
Greetings from Holland,
Marieke & Ed
Teri Travis says
I live in Seattle WA.. Where can I purchase the baking forms for the cookies?
Thank you.
Weekend Bakers says
Hello Teri,
We hope someone can help you with that, we do not know the US market. But you can maybe use other baking rings of a similar size, as long as they can be used in an oven.
Teri Travis says
Thanks for responding. I have another question. What do you mean by “white almonds”?
Are you refering to Blanched Almonds?
Thank you;
Teri
Weekend Bakers says
Hi Teri,
Yes, we do indeed mean blanched almonds, without their skin. I updated the text, because blanched would indeed be the correct and recognizable term for them. In Holland we often refer to them as ‘white’ (wit) or peeled (gepeld).
Greetings,
Marieke
Teri Travis says
I’v’e been to a local kitchen supply and they don’t sell them. Do you know of somewhere in the Netherlands where I can purchase these baking forms?
Teri.
Weekend Bakers says
Hi again Terry,
You already found our WKB shop and the rings: www.weekendbakery.com/websh…-ring.html
It is the same in Holland, here you will normally not find them in a kitchen supply store.
Thank you,
Marieke
Astrid Bauwens says
In a baking suply and kitchen store.
Margi says
Love your recipes and the fact that you give us also for the filling from scratch ~ makes it all the better
Weekend Bakers says
Thank you Margi, if you like the filling of the rondo’s we can also recommend this recipe that we love to make around the Holidays: www.weekendbakery.com/posts…laas-pies/
Happy baking!
Ingrid Heyn says
Hello, Ed and Marieke,
I have been looking for a good recipe for the kanos/gevulde koeken for a while, with an eye not only to baking them as written (for my father – who has loved these from boyhood onwards), but also adapting them for my mother who was diagnosed last year with diabetes. I’ve had to completely restructure her diet – no Leberwurst, no potatoes (except the specially developed low-GI potatoes here in Australia, named “carisma” potatoes), only low-GI breads (I’m baking 3 or 4 loaves each week, focusing on various rye bread recipes for my mother and white breads (which I cunningly still make as low in GI as possible by including Hi-Maize with the baker’s flour) for my father…
It was with great pleasure that I found your recipe here, as it appears (from a cursory look) to have perfect proportion of ingredients. I can hardly wait to start baking these!
I will substitute an artificial sweetener for the sugar so that my mother can eat them too. (A wonderful sugar substitute here is Hermestas granulated sugar, which is spoon for spoon substitutable for sugar, and has not the nasty aftertaste of Stevia.)
Initially I will make the rondos, but I’d also like to bake the kanos. Do you have any idea about where I can get the kanos baking mould/tin in Australia? Or would I be best off getting one from the Netherlands?
Ingrid (uit Australië)
Weekend Bakers says
Hello Ingrid,
Wonderful to read your comment. Hope your version will turn out great with the alterations you are making.
We do not know of any sellers in Australia. We do sell them ourselves, but the shipping costs to Australia are really high, we are sorry to say. We would suggest making the rondo’s first and see if you like the results and after that you could also try to find oval shaped baking rings (Just as long as they can stay in the oven during baking, that is the important part). You can always contact us with any questions or wishes.
Hope to hear about your results.
Veel bakplezier en groetjes uit Nederland,
Marieke & Ed
Karin Anderson says
Hi, Ed and Marieke, I made your rondos (being one of the ABC-bakers), they turned out very nice! I substituted a bit of the white flour with whole pastry, and used (slightly larger) English muffin rings.
I’m quite happy that Hanaâ chose your blog as our recipe source for 2016, since I knew you from your breads.
Happy Baking,
Karin from Maine
Weekend Bakers says
Hi Karin!
So good to hear from you again. How great, our rondo’s being baked by many bakers on the other side of the big pond. So great to hear about your results too and the English muffin rings sound like a perfect alternative for the job.
Hope you have many more excellent results in the coming months and keep us posted!
Happy baking and sharing,
Marieke & Ed
Ineke says
Reading the recipe, I can just taste these delicious rondos. I have not baked for decades, but this rondo recipe and your Frisian rye bread (Fries roggebrood) recipe will turn me into a baker once more. Thank you!
Weekend Bakers says
How wonderful Ineke, thank you!
Hope you will give some of the recipes a try.
Greetings and happy baking,
Marieke
Miss Milly says
I was a little disappointed how mine turned out – the dough was very crumbly and wouldn’t hold together so I couldn’t roll it out. I ended up pressing the dough into a spring form pan, piping in the frangipane and then gently pressing the second lot of dough on top to make one big rondo. Once cooked, it was very dry and more like a shortbread biscuit. Is this how it is supposed to be? The store-bought ones I’ve had here in Australia are more cake-like. Do I need to add milk or an egg into the dough batter? Thanks (PS – love your site, Marieke!)
Weekend Bakers says
Sorry to hear that Miss Milly,
The dough should not be as you describe it. It should be very easy to handle and roll out. Because of the added baking powder the end result does resemble a cake-like structure just a little bit and not so much a biscuit. Maybe your flour (and other ingredients) act differently or come together differently but with the amount of butter in this recipe you should get a very supple dough, not crumbly (as you can maybe judge from the pictures).
Hope you will give it another try.
Happy baking!
Marieke
Miss Milly says
Thanks Marieke, I will certainly be trying again – they look too good not to have another go!
Ev says
Marieke, I’ve just discovered your site through Pinterest and I am blown away! You have some wonderful recipes! I’ve already printed out a few to try. And now I’ve stumbled upon this Rondo recipe… oh my! I haven’t had a good rondo since I worked in a Dutch bakery many, many years ago. I will definitely be trying these… just what my waistline needs! 🙂
Weekend Bakers says
Hi from Holland Ev,
That is so wonderful to hear. We hope and expect the home made rondo’s will be even better than the ones you remember!
Maybe you will let us know how it goes?
Greetings and have a lovely (baking) Sunday,
Ed & Marieke
Indygirl says
Hi,
Great recipe and one that reminds me of my stay in holland. Would love to make it but am intolerant to eggs. Could you suggest what to use as an alternative or could I safely omit it altogether?
Weekend Bakers says
Hello,
Yes, I think you could. Maybe brush the tops with some milk or buttermilk and for the almond paste use a little bit of extra water and maybe a small amount of butter (or maybe you have (another) egg substitute you use).
Hope it works out. Happy baking!
Marieke
Bakerboy says
Could I just clarify part of this recipe instruction please?
It says:
“Pipe a ball of your paste on top of the bottom dough rounds inside the rings. . . . Then, on top of that, carefully place the top dough rounds in the rings. Softly press the edges of the top and bottom dough together. ”
Does this mean we are only sealing at the edges and NOT pressing down on the ball of paste which presumably means we end up with a kind of domed lump with flattened edges? Or do we flatten the whole thing uniformly and seal the edges?
Thanks
Weekend Bakers says
Hi,
As you can maybe judge from the pictures the paste that is piped on top of the first ring is not a hard ball but, because of the consistency, already slightly flatter. When placing the second circle of dough you just guide it down the ring until it touches the bottom circle and paste. You then gently press the edges, but indeed do NOT press down on the whole thing or seal the edges. The layers (also because of the dough with baking powder added and the way it expands) will come together as you can see in the picture of the finished rondo.
Good luck with it and enjoy!
Marieke
Bakerboy says
Marieke
Thanks for the reply. Made a batch of these today and they turned out ok. That said I found them a little on the crumbly side, though still delicious! If possible I would like these to be a little more moist so they hold together better after each bite. What “tweak” do you think might achieve this? Adding a little more butter? A little milk? Any ideas ?
Cheers
Weekend Bakers says
Great to hear,
You could try several things like using a different type of flour (slightly higher in gluten) or giving the dough a few kneads so there is a slight elasticity to hold it more together, or you could change the butter /sugar ration (more sugar / less butter) to alter the texture.
Good luck with it and happy rondo baking!
Marieke & Ed
Kathy says
I am going to make both the traditional Rondo’s and also the Frangipane version. I have a 7 lb can of commercially sold almond paste. Is it possible to substitute it (150 g) and just add the egg and a little bit of water for the traditional traditional Almond Paste filling? Could I use my commercially prepared almond paste (120 g) in the Frangipane recipe, but add the egg and melted butter? Thanks for posting the recipe.
Weekend Bakers says
Hello Kathy,
We think you can safely do both. Maybe adding egg to your paste would be enough and there’s no need to also add water to it (We do not know if it is the exact consistency that ours has, but just be careful when adding moisture, do it in stages).
As for the frangipane, we think it would be no problem to also add butter to the almond paste, we never did it but we have heard of it being done in recipes.
Good luck with it and a very happy Christmas!
Marieke & Ed
Dorothy says
Done this recipe last night, absolutely fantastic. looking forward to bake some more of these.
Thank you, thank you, thank you.
Weekend Bakers says
Hi Dorothy,
Great to hear. Also hope to add a Christmas version to the recipes soon!
Happy Holiday baking,
Marieke
Tiena says
Just tried these and they are delicious. The apple version sounds tasty as well. Will try that next time.
Weekend Bakers says
Thank you so much for your feedback Tiena. So glad you like the recipe too!
Happy baking,
Marieke
Maureen says
Received the baking rings for kano’s yesterday, prepared the almond filling 1 day in advance, as I know myself and would not be able to wait when would receive them. Made a double batch. Of the 20 kano’s 3 have survived till noon. Needless tho say they were delicious !
Weekend Bakers says
Great baking and impressive eating Maureen! Can also recommend making an apple version with slightly thicker bottom rounds, then some almond paste then apple (and no lid on top). Delicious!
Happy kano baking and a great weekend,
Marieke
Alfred says
Mmmmmmmmm-mmmmmmmmmmmm! This is a tasty Kano !!!
Weekend Bakers says
Glad you like it! Wait till you taste our apple rondo’s :O
Joanna says
Thank you! I can’t wait to make these, so kind of you 🙂
Weekend Bakers says
Your welcome Joanna,
I’m sure you will have no problem at all with this recipe. Good ingredients and some good music is all you need 🙂
Happy Baking,
Marieke